Dal Bafla | दाल बाफले की आसान रेसिपी |

Описание: A classic #HiddenGemsofIndia from the state of Madhya Pradesh, Dal Bafla is a fantastic combination of flavourful dal served with charred bafle or dough balls dipped in ghee. Explore this delightful rustic dish today!

Ingredients

¾ cup split pigeon peas, soaked for 30 minutes and drained
½ tsp turmeric powder
Salt to taste
1 medium tomato, chopped
Bafla
1½ cups whole wheat flour
½ cup semolina
Salt to taste
½ tsp baking soda
½ tsp sugar
½ cup yogurt
1½ tbsps ghee + for greasing + as required
1 tsp cumin seeds
1 tsp carom seeds (ajwain)
½ tsp turmeric powder
Tempering
3 tbsps ghee
1 tsp cumin seeds
A pinch of asafoetida (hing)
1 tbsp chopped ginger
1 tbsp chopped garlic
2 green chillies, slit
½ tsp turmeric powder
½ tsp red chilli powder
2 tsps lemon juice
2-3 tbsps chopped fresh coriander leaves

Methods

1. Heat a pressure cooker. Add dal, turmeric powder, salt, tomato and 3 cups water and mix well.
2. Close the lid and cook on medium heat till the pressure is released 3-4 times.
3. To make bafla, take whole wheat flour in a bowl. Add semolina, salt, baking soda, sugar, yogurt and mix well.
4. Heat ghee in a small nonstick pan. Add cumin seeds and once they start to change the colour, add carom seeds, turmeric powder and mix well.
5. Add this tempering to the whole wheat flour mixture. Add ¾ cup water and knead to soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
6. Divide the dough into 6 equal portions and roll into balls. Press lightly in the centre.
7. Boil sufficient water in a pan. Add salt, prepared bafle and cook for 10-15 minutes.
8. Open the pressure cooker once the pressure settles completely.
9. For the tempering, heat ghee in small nonstick pan. Add cumin seeds and once they start to change the colour, add asafoetida, ginger and garlic and sauté for a minute.
10. Add green chillies and sauté for 30 seconds. Add turmeric powder and red chilli powder and mix well.
11. Put the pressure cooker back on the heat and add the prepared tempering to dal and mix well. Add lemon juice and cook for 2-3 minutes.
12. Add coriander and mix well.
13. Preheat oven at 180⁰C.
14. Drain the boiled bafle. Grease a baking tray with some ghee and arrange the boiled bafle. Bake for 10-15 minutes.
15. Cook the baked baffle on open fire for 2-3 minutes or till charred on all sides.
16. Dip in melted ghee, crush and transfer on serving plate. Drizzle some more ghee.
17. Serve hot with prepared dal.


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